Tex-Mex Chowder Recipe

By pattie_d

fast chowder

Ingredients

• 1 14 1/2 ounce can chicken broth
• 2/3 cup quick-cooking rice
• 1 10 ounce package frozen corn
• 1 1/2 cups bottled chunky salsa
• 1 pound skinned, mild-flavored fish fillets (such as haddock, cod or halibut), cut into 2-inch pieces
• 1/2 pound fresh baby scallops
• Lime wedges, bread, for serving

Preparation

Step 1

1. In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.

2. Add fish and scallops to saucepan. Cook, covered, for 5 minutes or until fish is opaque and flakes when touched lightly with a fork. Serve with lime wedges and crusty bread, if desired.

Calories 326
Protein(gm)39
Carbohydrate(gm)35
Fat, total(gm)4
Cholesterol(mg)93
Saturated fat(gm)1
Dietary Fiber, total(gm)4
Sodium(mg)1032
Percent Daily Values are based on a 2,000 calorie diet